cheese plate with wild fig compote
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cheese plate with wild fig compote
  • 3⅓ cups dried wild figs, halved*
  • 1 cup (250ml) balsamic vinegar
  • ¾ cup (185ml) water
  • ¾ cup (165g) caster (superfine) sugar
  • cheese, such as brie or camembert and crackers, to serve